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1. (WO2016140711) METHODS FOR FERMENTING CARBOHYDRATE-RICH CROPS
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2016/140711 International Application No.: PCT/US2015/060765
Publication Date: 09.09.2016 International Filing Date: 14.11.2015
IPC:
C12P 7/06 (2006.01) ,C08B 37/00 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7
Preparation of oxygen-containing organic compounds
02
containing a hydroxy group
04
acyclic
06
Ethanol, i.e. non-beverage
C CHEMISTRY; METALLURGY
08
ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
B
POLYSACCHARIDES; DERIVATIVES THEREOF
37
Preparation of polysaccharides not provided for in groups C08B1/-C08B35/110; Derivatives thereof
Applicants:
HAMRICK, Edward Brian [US/US]; US
Inventors:
HAMRICK, Edward Brian; US
Agent:
O'CONNOR, Ryan; US
Priority Data:
14/940,39013.11.2015US
62/127,63703.03.2015US
62/139,88130.03.2015US
Title (EN) METHODS FOR FERMENTING CARBOHYDRATE-RICH CROPS
(FR) PROCÉDÉS DE FERMENTATION DE CULTURES RICHES EN HYDRATES DE CARBONE
Abstract:
(EN) A method for fermenting carbohydrate-rich crops is provided. Sugar beet, sugar cane, sweet sorghum, tropical maize hybrids and fruits are rich in simple sugars; potato, sweet potato, cassava and yam are rich in starch; and Jerusalem artichoke is rich in inulin. This method uses vacuum infusion to infuse yeast into the intercellular space (apoplast) of the parenchyma tissue. The simple sugars diffuse into the apoplast, come into contact with the yeast and produce ethanol. Ethanol can be extracted from the crop by vacuum stripping or crushing or can be left inside the starchy crop to preserve it. In some variants, pectinase enzymes degrade the parenchyma cell walls to speed up diffusion of simple sugars to the yeast, speed up diffusion of amylase to starch granules or speed up diffusion of inulinase to insoluble inulin.
(FR) L'invention concerne un procédé de fermentation de cultures riches en hydrates de carbone. La betterave sucrière, la canne à sucre, le sorgho à sucre, les hybrides de maïs et les fruits tropicaux sont riches en sucres simples ; la pomme de terre, la patate douce, le manioc et l'igname sont riches en amidon ; et le topinambour est riche en inuline. Ce procédé utilise l'infusion sous vide pour faire pénétrer la levure dans l'espace intercellulaire (apoplaste) du tissu du parenchyme. Les sucres simples diffusent dans l'apoplaste, entrent en contact avec la levure et produisent de l'éthanol. L'éthanol peut être extrait de la culture par élimination sous vide ou par broyage, ou peut être laissé à l'intérieur de la culture amylacée pour assurer sa conservation. Dans certaines variantes, les pectinases dégradent les parois cellulaires parenchymateuses pour accélérer la diffusion des sucres simples dans la levure, accélérer la diffusion de l'amylase dans les granules d'amidon ou accélérer la diffusion d'inulinase dans l'inuline insoluble.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)